The bison hunt was my idea, not my husband’s. Don’t get me wrong, he loves to hunt, and works hard to fill our freezer with antelope, elk, venison, wild birds and sheep. But bison hunting, for him, seemed about as challenging as shooting a sofa.
One of the friendly faces we met while retrieving our bison on the National Elk Refuge.
I nagged…appealing to his practical side. “Think of all that lean, healthy meat. We wouldn’t have to buy beef for a year.”
So while he was not particularly thrilled when he drew a bison calf permit, I immediately sifted through the recipe index in my head, dreaming of Bison Bolognese, Bison Osso Bucco, and Bison Zinfandel Chocolate Chili.
So while he was not particularly thrilled when he drew a bison calf permit, I immediately sifted through the recipe index in my head, dreaming of Bison Bolognese, Bison Osso Bucco, and Bison Zinfandel Chocolate Chili.
The National Elk Refuge north of Jackson is where the bison roam.
For ten consecutive days leaving the house at 5 am, my Mountain Man stalked the bison herd on the National Elk Refuge by bike, on skis, and on foot. Most days, he didn’t even see a bison. Bison hunting was apparently much more challenging than it had seemed. The Refuge is a huge area to cover, and the herds are skittish and spread out. Snow was needed to move the animals into the hunting area.
Finally, on New Year’s Eve, he spied a straggling 2-year old bull, struggling to keep up with the herd. A youngster amongst giants, weighing in at only about 400 pounds, he was vulnerable this first year on his own without his mother.
The kids and I were headed out to ski when we got the call: We were needed to help bring the bison in. We bundled up, packed snacks and water, and piled into the truck, knowing we would be gone until dark. We drove as far as we could into the National Elk Refuge just north of Jackson, and then headed out on foot.
Knowing where your meat comes from is part of growing up in Wyoming.
He was still warm when we got to him, his blood seeping into the snow. My heart felt a pang when I touched the wooly pelt, much softer than I could have imagined. The boys and I marveled at this beautiful animal. We were glad he had died swiftly with one shot to the heart, and that he would be spared suffering in the overpopulated herd this winter.
Our bison was not easily moved via sled or rope, so we called in a team of horses to bring him to the truck. A local cowboy was ready to give us a hand, and the boys rode out with our bison, their hands buried in his fur to keep warm.
Our bison is back from the butcher, neatly labelled and tucked away in the freezer. As I grab a bundle of meat to make my favorite chili, I can't help but be hit with a wave of gratitude for our young bison, remembering his musty smell, luxurious fur, and how he died that day in the brilliant sunshine.
Bison Zinfandel Chocolate Chili
This chili is no ordinary bowl of red. The Mexican chocolate and the fruit of the Zinfandel bring out the rich flavor of the bison. The dried cranberries are oddly perfect added to the pot.
The first time I had this chili, my friend Melanie was simmering an enormous pot of it as the snow piled up outside her Jackson home. It never fails to evoke in me that feeling you get when a friend is cooking you something wonderful.
The first time I had this chili, my friend Melanie was simmering an enormous pot of it as the snow piled up outside her Jackson home. It never fails to evoke in me that feeling you get when a friend is cooking you something wonderful.
Serves 4-6
- 2 pounds bison meat, cut into 1 inch cubes, or ground
- 1 tsp. freshly ground pepper
- 1 tbsp. onion powder
- 1 tbsp. garlic powder
- 1 tsp. Kosher salt
- 2-4 Tbsp. olive oil
- 2 yellow onions, diced
- 2 cups carrots, diced
- 4 stalks of celery, diced
- 1 can of 24 oz diced tomatoes
- 6 cloves garlic, minced
- 1 bottle Zinfandel
- 3 cups chicken stock for the chili, 2 cups for simmering the beans
- 3 oz Mexican Ibarra chocolate
- ½ cup dried black beans soaked in water overnight (or 1 can precooked black beans)
- 2 bay leaves, one for the beans, one for the chili
- 1 cup dried cranberries
- Toppings: diced jalapeños, sour cream, shredded cheese, diced scallions, chopped cilantro
- If using cubed bison meat, season the meat with the salt, onion powder and garlic powder, and let rest overnight in the fridge. Omit this step if using ground bison (an acceptable shortcut).
- If using dried black beans, rinse well after soaking overnight, and place in a heavy saucepan. Cover with 2 cups of chicken stock, add one bay leaf, and simmer over medium heat until tender, making sure to add more stock or water to keep the beans covered. If you are using canned black beans (another acceptable shortcut), omit this step.
- Heat olive oil in a heavy saucepan over medium heat, and add the bison meat. Sear the bison cubes until browned, and set aside. If using ground meat, brown until no longer pink. Set meat aside.
- Using the same pan, sauté onions, carrots, celery, and garlic until lightly caramelized, about 10 minutes. Set aside with the meat.
- Deglaze the pan with half of the bottle of wine, turning the heat up to high, and scraping any browned bits from the bottom of the pan. Simmer gently until the wine has reduced by half.
- Add the remaining 3 cups of chicken stock, the tomatoes, meat, cranberries, a bay leaf, and sauteed vegetables to the pot. Simmer for 15 minutes.
- Cover and reduce heat to a low simmer for 1.5-2 hours on top of the stove, or place the covered pan in an oven preheated to 200ºF. You could also place everything into a slow-cooker, and set it to low.
- When the meat is tender, add the black beans, remaining wine and chocolate. Cook on the stove over low heat until the chili gets thick. Remove the bay leaves and serve.
- Taste for salt and pepper, and adjust the seasoning.
Click below to download and print the recipe:
| bison_zinfandel_chocolate_chili.docx |
